Allergy Free Gravy

If you have allergies to wheat, dairy or soy, pre-made gravy or the gravy packet that comes with your turkey probably isn't safe for you.

Don't worry, though, making your own allergy free gravy is easy and just takes a few simple ingredients.

Below is a step-by-step process to making a smooth, delicious gravy.

Part of the process involves making a roux which helps to thicken the gravy without leaving lumps and a floury flavor.

If you are making gravy using pan drippings from meat or poultry, try to get enough fat from the drippings to use to make the roux. If you don't have fat from pan drippings, you can use any other kind of fat including oil, margarine or, if you are able, butter.

1) If roasting a turkey, chicken or roast, remove it from the roasting pan to a cutting board to rest before cutting. Remove as much fat from the roasting pan as possible. Reserve 1/4 cup of the fat to use later.

Just Making Gravy?

If you aren't roasting a turkey, chicken, roast or other meat and just want to make gravy for your potatoes, just skip to step 3.

2) De-glaze the pan by placing the roasting pan over two burners on medium heat. Add 1/2 cup water, stock or white wine to the pan and cook stirring constantly and scraping the bits on the bottom of the pan. Pour the liquid into a measuring cup. Add enough chicken or turkey broth to the mixture to equal 4 cups.

3) In a medium saucepan, heat 1/4 cup reserved fat or canola oil (or a combination of both). Add 1/4 cup wheat free all-purpose flour. Whisk together and cook until the mixture is smooth and yellow in color, about 1-2 minutes. Whisk in the 4 cups of chicken or turkey broth and stir constantly until mixture bubbles and thickens. Pour into a gravy boat and serve.